The Outdoor Kitchen Show     |     home

Fun Chicken Fingers
Crushed goldfish crackers (or potato chips or corn flakes, etc.)
2 eggs
1/2 cup milk
Chicken tenderloins
 cajun seasoning

Preheat oven to 400.  Remove tendon from chicken pieces. Make an egg wash by beating eggs and milk (substitute water for milk if you wish). Dip chicken tenderloins in egg wash then roll in crushed crackers. Place on a baking sheet and sprinkle with a little seasoning. Be careful if you use another brand seasoning as it could be a little salty added to the crackers.

Bake for at 15-20 minutes until chicken is no longer pink. Serve with pineapple barbecue sauce.

Pineapple Barbecue Sauce:
1 8 oz can crushed pineapple
1 cup barbecue sauce
1 tbs cornstarch
1/4 cup water

Puree pineapple in food processor. Add to a saucepan with bbq sauce. When it starts to bubble, make a slurry with the cornstarch and water and whisk it into the sauce. Let it bubble over medium heat until it starts to thicken. Let cool slightly before serving.